Pink Salmon

[scott craven]

There is a class system in my mind and Chinook reign supreme!
however that's not why i started the thread, i just wanted to know
what most of you do with them.
ie. canned,smoked BBQ'd ,or ??

 

[Bassblaster]

I wouldn't say it's so much a class system as it is a "Bragging Rights" thing. Face it, we all want to catch big fish. It's fun, exciting, and in most cases takes far more skill and effort, especially now that fish stocks are being hammered. Chinooks are simply the largest salmon species so they get the glory. If they had been called pink salmon instead, then we'd all be chasing pinks and posting pics etc, etc. It's got nothing to do with what the fish is as much as how it makes you feel when you do catch one and the enjoyment we get from being out on the water.

 

[Fish Assassin]

There is a class system in my mind and Chinook reign supreme!
however that's not why i started the thread, i just wanted to know
what most of you do with them.
ie. canned,smoked BBQ'd ,or ??

I release them as fast as I can and find a new place to fish.

 

[Peahead]

i release them as fast as i can and find a new place to fish.

lol ...........

 

[Peahead]

I wouldn't say it's so much a class system as it is a "Bragging Rights" thing. Face it, we all want to catch big fish. It's fun, exciting, and in most cases takes far more skill and effort, especially now that fish stocks are being hammered. Chinooks are simply the largest salmon species so they get the glory. If they had been called pink salmon instead, then we'd all be chasing pinks and posting pics etc, etc. It's got nothing to do with what the fish is as much as how it makes you feel when you do catch one and the enjoyment we get from being out on the water.

If a chinook was re-named a Pink but otherwise the fish was the same as a chinook of course we'd be chasing huge Pinks. A name is a name only.....but if Pinks were just as they are now in quality but instead grew much larger in size you would still be dealing with a salmon of poor meat quality in comparrison to a Chinook. True that a Pink being a smaller Salmon lessens the attraction to catch but more importantly to some ( and commercial value) it just doesn't have the same firm quality meat as a chinook. Just look at another small Salmon like the Sockeye - the reason they are so sought after, is meat quality. No matter how much you may want to consider all salmon as equal, their meat quality is certainly not. In Vancouver we tend to enjoy Pinks perhaps alot more than our WCVI friends but thats mainly because sometimes its all thats out there in any big numbers ( so keeps us busy catching something) and we like to target them on light gear because it is a hell of a lotta fun when there is nothing else around (or for the kids to learn). They fight very well on light gear. As much as I don't like to shun any salmon, all you have to do is look at is the commercial value of Pink and you can see right away that it is the least sought after.

 

[Bassblaster]

I won't argue the point Peahead, and you're right, they are a hell of a lot of fun on ultra-light tackle. I'm just saying that if pinks went 40#+, you probably wouldn't hear a whole lot of complaining if you accidently caught one. There are a ton of fish species on this planet that we as anglers pursue simply for the sake of sport, even spend big dollars to travel and fish for, with absolutely no intention of ever tasting the meat. I just think we can all agree that it is simply MORE fun and rewarding to catch big-butt fish, regardless of the kind of tackle we're using and how the fish tastes.

 

[beemer]

I like fishin pinks , they teach you to be soft on the reel and are great practice for the biguns. Great on the smoker.

beemer

 

[Teja]

During the pink runs, we typically do a few batches of smoked pink salmon with a long smoke, close to a candy, using alder and a teryaki based brine and otherwise release all of the pink salmon that we catch.

 

[Englishman]

There is a world of difference between comparing meat quality, taste,or even the fighting qualities of salmon species as a function of size, and treating Pinks with contempt and disdain with comments like "hali bait" and "feed 'em to the dogs". I am glad that most of the posts on this thread clearly appreciate them for their abundance, fighting qualities on light tackle, accessibility for teaching kids to fish, and decent taste when properly smoked or prepared on a bar-b-cue.

 

[profisher]

I remember when first starting out that a limit of pinks was an accomplishment. Now they just get my boat all bloody. They are fun if that is what you are after or can be a pain in the butt if they are not.

 

[trendsetter]

There is a world of difference between comparing meat quality, taste,or even the fighting qualities of salmon species as a function of size, and treating Pinks with contempt and disdain with comments like "hali bait" and "feed 'em to the dogs". I am glad that most of the posts on this thread clearly appreciate them for their abundance, fighting qualities on light tackle, accessibility for teaching kids to fish, and decent taste when properly smoked or prepared on a bar-b-cue.

I do feed my dog pink salmon and I don't think of it as an insult. He got lots of sockeye last summer too. I make my own dog food and it is based on fish or beef or chicken. I don't trust the commercial dog food makers since that episode a few years back.

Also I just finished smoking a batch of pink and it's delicious! I'll be out there tomorrow to get more

 

[wolf]

BE thankful we are able to even go salmon fishing ...if it were up to DFO they would want it all shut down and you know that.............. a salmon is all species yes we all want the prize the "spring". personally I think soxs are the worst tasting fish there fat content is not high and can be ruined so fast on a bbq the only reason people want them so badly is the meat is super bright red and people think it tastes better because of the color.

I cant tell you how many time I hear people say DAMN a white spring my wife doesnt like that..... do you want it ...

I bet you I could prepare a pink salmon for someone blind fold them and tell them its whatever species and they would think it was the best fish going its all about what you do when you get them ... bleed keeep cold oh wait thats what you should DO with all fish!!!!!!!!!!!!someone here said there are slimy ever looka at sox grosses fish ever for that YUCK or a halibut.... thing stinks worse than a ***** on sunday morning........LOL LOL

People are too dam fussy appreciate what we get a pink are great yes there a pain sometime but its fishing action be thankfull thats one fish DFO hasnt F uped

wolf

 

[Striper Sniper]

There is a world of difference between comparing meat quality, taste,or even the fighting qualities of salmon species as a function of size, and treating Pinks with contempt and disdain with comments like "hali bait" and "feed 'em to the dogs". I am glad that most of the posts on this thread clearly appreciate them for their abundance, fighting qualities on light tackle, accessibility for teaching kids to fish, and decent taste when properly smoked or prepared on a bar-b-cue.

Perhaps I forgot to mention, works great for Ling Cod as well as halis.................

SS

 

[Tsquared]

i keep a dozen or so every year--brine and then hot smoke the fillets for only an hour or two and then can them. All those tiny bones disappear in the can. open up a jar, mix with a bit of cream cheese and green onion and you're a culinary hero at a "bring some appies" party.
T2

 

[scott craven]

During the pink runs, we typically do a few batches of smoked pink salmon with a long smoke, close to a candy, using alder and a teryaki based brine and otherwise release all of the pink salmon that we catch.

Now that's what's i was looking for !

 

[Englishman]

BE thankful we are able to even go salmon fishing ...if it were up to DFO they would want it all shut down and you know that.............. a salmon is all species yes we all want the prize the "spring". personally I think soxs are the worst tasting fish there fat content is not high and can be ruined so fast on a bbq the only reason people want them so badly is the meat is super bright red and people think it tastes better because of the color.

I cant tell you how many time I hear people say DAMN a white spring my wife doesnt like that..... do you want it ...

I bet you I could prepare a pink salmon for someone blind fold them and tell them its whatever species and they would think it was the best fish going its all about what you do when you get them ... bleed keeep cold oh wait thats what you should DO with all fish!!!!!!!!!!!!someone here said there are slimy ever looka at sox grosses fish ever for that YUCK or a halibut.... thing stinks worse than a ***** on sunday morning........LOL LOL

People are too dam fussy appreciate what we get a pink are great yes there a pain sometime but its fishing action be thankfull thats one fish DFO hasnt F uped

wolf

X2 Wolf --- well said and good on 'yer.
It is indeed often all about colour which is why those goddam salmon feed lots owners pump their fish full of chemicals to make 'em redder!!

 

[Peahead]

personally I think soxs are the worst tasting fish there fat content is not high and can be ruined so fast on a bbq the only reason people want them so badly is the meat is super bright red and people think it tastes better because of the color.

I cant tell you how many time I hear people say DAMN a white spring my wife doesnt like that..... do you want it ...
I bet you I could prepare a pink salmon for someone blind fold them and tell them its whatever species and they would think it was the best fish going wolf

I think most of us here seem to be in agreement that Pink Salmon taste pretty darn good eaten fresh after being processesed properly ( ok, not SS ). And as well very good smoked.
Sorry but I am going to get a bit off topic of the original post.....While certainly chinook are probably my favourite table fish, I have to say I am just one who must disagree with Wolf that Sockeye is worst tasting Salmon. For me, absolutely not the case. I'd prefer a soc ( properly cooked ) over a chum or pink (and likely even a nice red coho) . I do agree however that the red meat likely attracts and has alot to do with the sockeye's initial appeal . The firm quality of the flesh of a sockeye is a huge appeal to me. Also while not too stong tasting socs have a unique flavour that I like and due to oil content, they also freeze well. Sockeye is amazing done as lox due to firmness and oil content although the best lox I have ever had was a batch Yoshi's ( now Masa's ) did for me in North Van from some early season white chinook ( not those narley late season Capilano/Harrison stock whites !)
As far as the blind fold tests , I have done it with several people over the years but usually after the fish has been frozen for couple weeks. Sockeye usually rated in the top two but the Peahead chinook and some white chinook won more regularily. Pink was never chosen first and coho only occassionally ( never tested out Chum)